Ingredients

¼ c. fennel seeds

1 tbsp. coriander seeds

1 tbsp. peppercorns

1½ tsp. red pepper flakes

¼ c. chili powder

2 tbsp. Kosher salt

2 tbsp. cinnamon

Directions

Toast fennel and coriander seeds with peppercorns in a small, heavy pan over medium heat, stirring constantly. When fennel turns light brown, add red pepper flakes and toss several times. Turn the mixture out onto a plate to cool immediately. (Note: Turn on the exhaust fan over your stove before toasting the spices — they may begin to smoke.)

Combine toasted spices in a blender with the chili powder, salt and cinnamon, and pulse until mixture is evenly ground. Store spice rub in a glass jar or tin in a cool, dry place. You can use it to season meat or fish, or add a pinch to rice, soups and scrambled eggs.